Eamon Rockey, owner and GM of Aska, brings Scandinavian food to Williamsburg! This week on The Morning After, Eamon joins Jessie Kiefer and Jen Tullock in the studio to talk about the integrity of ingredients and traditional cooking. Hear how Eamon twists tradition and time to create truly unique food and beverages. Eamon believes in the importance of intention and attention in the kitchen; how does Eamon incorporate these ideas into Aska's tasting menu? Erin Fairbanks, Executive Director of the Heritage Radio Network and host of The Farm Report, is talking about Chardonnay's meat dishes. Tune in to hear what's on the menu at Chardonnay's at their Stockholm location! This program has been brought to you by The Greenhouse Tavern.

"I want to see something inspiring lead to a series of steps or experiments, that eventually leads to something beautiful." [13:00]

"We're not doing things to stand on a soapbox, we're doing them because it feels like the right thing to do." [20:00]

"If your goal is to meet expectations, it's very difficult to surpass them." [21:30]

-- Eamon Rockey on The Morning After

With all of the focus on ethnic and regional cooking in the modern food movement, why is Russian cuisine so often neglected in the foodie canon? This week on A Taste of the Past, Linda Pelaccio sits down with Darra Goldstein, Professor of Russian at Williams College. Darra is also the founder and former Editor in Chief of Gastronomica, and the author of two books- A Taste of Russia and Georgian Feast. Tune into this episode to learn about the staples of Russian cooking. Why did Russian peasants crave sour foods? Learn how Peter the Great Westernized Russian cuisine for the upper classes. Tune in to hear Linda and Darra discuss some traditional Russian beverages such as vodka, kvass, and kefir. Listen in to learn about traditional Russian aversions to ocean fish and bears! This program has been brought to you by Bi-Rite Market.

"The new Russia is so fascinating... The capital cities of Moscow and St. Petersburg- you would hardly be able to recognize them if you lived there when it was the Soviet Union. There are many foreign chefs working there." [7:00]

"One thing that distinguishes Russian cuisine is the stove's falling temperature." [22:50]

-- Darra Goldstein on A Taste of the Past

Today on The Morning After, Jessie Kiefer is joined by guest co-host Elizabeth Chubbuck of Murray's Cheese, and they're talking with Master Captain Kelli Farwell of the Water Table. Tune in to hear the show introduced with a dramatic 'Front of House' segment involving dislocated hips and restaurant bathrooms. Later, Kelli talks about her restaurant experience, and why she decided to get in touch with her seafaring New England roots with her floating tavern, the Water Table. Learn about the boat that houses the Water Table, and its history as a touring cruise ship on Lake Michigan. How does the Water Table fit into NYC's current health code? To wrap up the show, Elizabeth Chubbuck redecorates Chardonnay's! This program has been brought to you by Heritage Foods USA.

"I've been on dinner cruises that look like a big party, and I don't anticipate that [for the Water Table]." [20:30]

"When you spend fifteen years watching people eat, you get a good idea of what they want." [27:45]

-- Kelli Farwell on The Morning After